Recipe Revisited: Slow Cooker Soy-Onion Shredded Beef

I’ve continued to make this dish regularly over the years, but as we’ve tried to eat less starch, I’ve taken to serving the beef by itself with some au jus. I usually do serve it with a roll or biscuit, but that’s mostly for the kids’ benefit.

1. Place the roast in a 4 or 5 quart slow cooker. Add the garlic, onion powder, soy sauce and water. Cover and cook on low for 8-12 hours, or on high for 4-5 hours. For a slightly thicker sauce, prop one edge of the lid up with a toothpick.

2. Remove the beef from the slow cooker into a shallow dish like a pie plate. Shred the beef with two forks.

3. If serving au jus on the side, use a ladle or fat separator to remove the layer of oil that’s at the top of the sauce in the slow cooker.
Note: Leftovers freeze beautifully. I like to freeze big chunks of the meat, then turn it into hash using this recipe. I simply dice the meat into small pieces and start following the recipe in the middle of step 1, with the addition of the spices.